Effect of Aqueous Extracts Blends of Garlic, Onion and Chilli on Immunity and Ileal Histomorphometry in Broilers
Effect of Aqueous Extracts Blends of Garlic, Onion and Chilli on Immunity and Ileal Histomorphometry in Broilers
Muhmmad Bilal Islam1* and Sar Zamin Khan2
ABSTRACT
The current study was designed to evaluate the impact of different concentrations of aqueous extract blends of garlic, onion, and chilli on gut performance and immunity of broilers in comparison to Mannan Oligo-Saccharide and plain water. A total of 300 days old chicks of broilers were randomly allocated to five treatment groups each replicated four times having 15 birds per replicate. Groups A, B, and C were receiving respective treatments at the rate of 1.5 ml per liter of drinking water having the garlic, onion, and chilli concentration as (T-1=37.5:50:12.5, T-2=25:50:25, T-3=50:37.5:12.5). While group D and E were designated for receiving (T-4) Mannan Oligo-Saccharide and (T-5) plain water. The gut health parameters including gut pH and ileal histomorphometry including villus height, width, crypt depth and surface area were significantly affected by the treatment groups. The villus surface area for ileum for T-1 to T-5 groups recorded were 129497, 129013, 135655, 137894, 120535 µm2. A significantly (p<0.05) lower pH value was recorded for T-3 group for crop, small intestine and gizzard having the aqueous concentration of garlic, onion and chilli as (50:37.5:12.5). The weight of lymphoid organs like the weight of bursa for T1 to T5 groups were (4.25, 4.31, 4.23, 4.07 and 3.09 gm) with the phagocytic activity for PHA-P were 1.06, 1.05, 1.02, 0.93 and 0.69 mm. C-reactive protein values were 0.69, 0.70, 0.72, 0.73, 0.68 mg/d, showing best immune response for groups receiving aqueous extract blends of garlic, onion and chilli. The results of the current study revealed that an aqueous extract of garlic, onion, and chilli when used in the concentration of 50:37.5:12.5 could be used as gut health and immune booster at 1.5 ml per liter.
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